Braise of Our Lives

  Short rib is perhaps my favorite protein to cook.

  This is because a) it's a relatively cheap cut for its quality and fattiness and b) it's so easy. If you want to wow your dinner partners and patrons, do it with short rib. There's something celebratory about braising meat and serving it over some type of starch.

 Turn it into a pasta sauce, serve it with mashed potatoes or in this case, if you're seasoning with Spanish-inspired flavors like we did here, serve with simple rice and beans for next level comfort that's, yes, gluten-free. 

 How to braise:

1. You'll need a large dutch oven, so get that. Season beef up to 24 hours before cooking.

2. Preheat oven to 325 degrees F. 

3. Coat the bottom of the pan with olive oil. Over high heat, sear short rib pieces for 1 minute each side. Set aside. 

4. Deglaze pan with beef stock or wine. add onions, carrots, mushrooms, garlic and herbs. Add beef again.

5. Braise in oven 2.5-3.5 hours. Serve.